Chicken Fried Rice with Vegetables

My tiny apartment kitchen had just enough counter space for a cutting board, which made it the perfect laboratory for recreating takeout favorites. After one too many disappointing delivery orders, I became obsessed with mastering fried rice, turning Friday nights into a personal challenge. The wok my grandmother gave me finally got the workout it deserved, hissing and crackling as I learned that high heat and cold rice were the secret to those perfect, separate grains. Now, this chicken fried rice has become my go-to for busy weeknights, comfort food cravings, and using up whatever vegetables are languishing in the crisper drawer.

Last winter, my sister came over after a brutal week at work, and I threw this together without even checking a recipe. She took one bite and demanded I teach her right then and there, phone propped up against the soy sauce bottle as we chopped and chatted. Weve made it together half a dozen times since, always adding our own twist, but that first impromptu cooking session remains my favorite memory of this dish.

Ingredients

• Chicken breast or thigh: I prefer thighs for their juiciness and forgiveness, but breast works beautifully if you cook it quickly and dont let it dry out
• Eggs: Room temperature eggs scramble more evenly, creating those silky ribbons throughout the rice
• Carrot and peas: The classic sweetness balances the savory soy sauce, but frozen peas are perfectly fine here
• Onion and spring onions: Regular onion builds the flavor foundation, while spring onions add fresh bite at the end
• Cooked jasmine rice: Day-old rice is non-negotiable, fresh rice turns to mush, so plan ahead or cook rice the morning before
• Soy sauce: Use a good quality soy sauce, its the backbone of the dish and worth spending a little extra
• Oyster sauce: Completely optional but adds deep umami richness that makes it taste restaurant-quality
• Sesame oil: A little goes a long way, this aromatic finish is what makes it smell authentic
• White pepper: Subtler than black pepper with a gentle heat that complements rather than competes
• Vegetable oil: Neutral oil with a high smoke point is essential for the high-heat stir-frying technique

Instructions

Mise en place everything:

Chop all your vegetables and dice the chicken before you turn on the stove, once cooking starts, things move fast and theres no time to prep

Cook the chicken:

Heat half the oil in your wok over medium-high heat until shimmering, add the chicken and let it develop a golden crust before stirring, about 5 minutes total

Soften the vegetables:

Add the remaining oil and sauté the onion and carrot until they start to caramelize slightly, then toss in the peas for just a minute

Scramble the eggs:

Push everything to the sides, crack your eggs into the center space and scramble them until just set but still creamy

Add the rice and toss:

Dump in the rice and stir-fry vigorously, using your spatula to break up clumps and distribute everything evenly

Season and finish:

Return the chicken, pour in the sauces, add the sesame oil and pepper, and toss until every grain is coated and fragrant

Garnish and serve:

Stir in the spring onions at the very end, taste and adjust the seasoning, then serve immediately with extra sliced onions on top

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This recipe has saved countless weeknight dinners when motivation was low but hunger was high. My partner now requests it by name whenever weve had an exhausting day, and something about the rhythm of stir-frying, the aroma of sesame oil hitting hot rice, and the first savory bite makes everything feel manageable again.

The Rice Secret

Ive tried every shortcut, but nothing beats spreading freshly cooked rice on a baking sheet and letting it cool uncovered for at least a few hours. The grains dry out just enough to stay separate in the wok, absorbing all those flavors without turning into a sticky mess. If youre in a pinch, fresh rice works if you decrease the water slightly and fluff it constantly while it cools, but overnight rice in the refrigerator remains the gold standard.

Protein Swaps

While chicken is my go-to, Ive made incredible versions with shrimp, which cook in just two minutes and add lovely sweetness. Leftover roast pork or Christmas ham works beautifully, and cubes of firm tofu become golden and chewy when given enough time in the hot wok. Even crumbled sausage or bacon can transform this into something entirely new while keeping the same satisfying base.

Vegetable Freedom

The classic carrot and pea combination is timeless, but this recipe welcomes whatever needs using up from your vegetable drawer. Bell peppers add crunch, corn brings natural sweetness, and bean sprouts offer fresh texture when added right at the end. Ive even stirred in chopped bok choy, shredded cabbage, or spinach in the final minutes, watching them wilt into the hot rice while keeping their bright color.

• Keep your vegetables in similar-sized pieces for even cooking
• Add dense vegetables like carrots earlier than delicate ones like bean sprouts
• Reserve some fresh vegetables to sprinkle raw on top for contrast

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Theres something deeply satisfying about turning humble leftovers into a dish that feels celebratory. This fried rice has fed tired friends, comforted heartbroken roommates, and turned ordinary Tuesdays into tiny feasts, proving that the best recipes are the ones that adapt to whatever life throws at you.

Recipe FAQs

→ Why should I use day-old rice?

Chilled, day-old rice has lower moisture content, which prevents clumping during stir-frying and ensures each grain remains separate and fluffy.

→ Can I use fresh rice instead?

Yes! Spread freshly cooked rice on a baking sheet and let it cool completely in the refrigerator for at least 2 hours before cooking.

→ What protein alternatives work well?

Shrimp, diced pork, beef, or firm tofu make excellent substitutions. Adjust cooking time based on your protein choice.

→ How do I prevent the eggs from overcooking?

Push vegetables to one side, scramble eggs quickly until just set, then immediately combine with rice and other ingredients.

→ What vegetables can I add?

Bell peppers, corn, bean sprouts, snap peas, or baby corn all work beautifully. Use whatever you have on hand.

→ Is this dish freezer-friendly?

Yes! Allow it to cool completely, then store in airtight containers for up to 3 months. Reheat in a pan with a splash of water.